Tortilla Soul Warming Chicken Soup

The weather is getting chillier and soup, chili, and just about any one pot meal will be the go-to Fall/Winter meals. Bring it on winter my pot is ready!

Have you ever tasted clouds, and sunshine mixed with rainbows? Neither have I lol!, but to describe how tasty this soup is, that is the visual I can paint in words. When I gave this tortilla soup a taste I busted a James Brown shimmy across my kitchen floor. When food makes you dance you must share, and if you can’t dance my Tortilla Soup will teach you.

As of late stock making has been my thing. When preparing large amounts of homemade stock, food reaches new level’s, so always prepare your own. Not only is it easy, it’s so much more tasty than store-bought, and you can use it in just about everything your heart desires to cook.

A beautiful combo of ingredients for fresh stock.

The beauty of homemade stock is putting all these wonderful ingredients in one big pot. Cook and simmer until you pull all the flavors, end results, a quality foundation for an incredible soup. Cooking is all about layering flavors, allowing them to marry in harmony. And marry is just what this stock does, get ready to be amazed.

Besides the stock, I used a nice combination of vegetables that truly is the make-up of this irresistible soup for the filling. With just as much flavor as the stock!

Chayote (Mirliton)

Orange pepper

Garlic

Onion

Green bell pepper

Tomatillo

pink beans (a legume)

canned plum tomato (only a few)

This Motley crew of ingredients worked so well in bringing an authentic Mexican flavor to the soup. Wondering what a chayote is? Don’t fret, it’s in your local grocery store in the produce section. It goes by a few names as well, in New Orleans it’s known as the beloved Mirliton it’s from the squash family, and it’s usually found year round. I’ve only used this vegetable/gourd in soups but in my hometown they stuff the chayote (mirliton) with a seafood stuffing, bananas! So to give you an idea of how delicious a chayote can be you’ll grow to like this strange-looking vegetable.

Fresh ingredients.

Orange peppers mixed with bell peppers, onions, and garlic was a winning combination. This is where you see the layering of flavors in action, your stock is made, one layer, and your fresh ingredients, second layer. Now we move to the heart of the soup and that is the roasted chicken thighs. Chicken thighs are packed with tenderness and flavor, so it was a perfect fit for adding another layer of flavor to the soup.

Seasoned chicken thighs.

Seasoned well with a three simple seasoning’s:

cumin

sea salt

paprika

See! to simple, once they are well coated in seasoning I slathered some tomato paste (stay with me) onto the skin. Roast on 425 degrees for 15 minutes and my friends you are adding yet, another layer of flavor. At this time call yourself the flavor King or Queen cause you’ve earned it. Everything is working in harmony now, stock is made hot on the stove, ingredients are ready to go into the pot to be sautéed down a bit. And your seasoned chicken is getting a tan in the oven. What’s next?

let it cook for 45 minutes to an hour on the stove and eat it up of course! But, there is another level of flavor to add, and this is quite optional but! so necessary. Adding a few decent slices of pepper-jack cheese blast this soup out of the stratosphere. Place a few healthy slices, or shredded can work too, and turn the oven to broil. Place the soup in a bowl that can withstand oven heat, and allow to broil for 5 minutes tops! When you pull it out the oven, below in this video is what you will get!

Are you ready now? Well let’s get to it! Enjoy this soup with tortilla chips , and a nice dollop of sour cream with fresh cilantro. Lunch or dinner has been served.

Leave a comment, I want to hear your feedback! Hashtag #bonnitaapplecrumb on Instagram I want to see your food pictures on any recipe you’ve tried on my blog. Like my Facebook page, and stay in touch, to see upcoming recipes and video tutorials.

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My name is Chudney I was born and raised in New Orleans. Currently residing in beautiful upstate New York. This blog will take you on a culinary expedition into my world of food. The goal is to inspire creativity in home kitchen's all around the world.

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Welcome to my food blog! Born and raised in Culinary rich New Orleans it's a no brainer why I enjoy food so much but, the real joy in cooking is serving it. I'm a wife and mother of four lovely kids who equally enjoy my love for all things culinary as well. Mostly self taught and ever learning I'm thrilled to share with you recipes from my heart to your kitchen. Enjoy!

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Lover of all foods. Self taught and ever learning. Reach high my friends!

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A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.